Of all the eggplant caviar recipes I know, this one is the most delicious. Only three vegetable ingredients plus spices - and on your table a chic summer snack. Where there is black caviar - that’s where the truly delicious dish is, this overseas caviar is eggplant!
Every summer, in August, waiting impatiently for the eggplant to ripen, I will certainly prepare such eggplant caviar. Although the little blue ones can now be bought in supermarkets all year round, however, their prices in winter are such as if it is really overseas fruits. Moreover, both the “winter” vegetables look and taste like plastic ones. After all, it is in your season that any vegetables are most tasty and healthy.
This recipe for eggplant caviar is not suitable for winter rolls., so you need to enjoy the dish in the eggplant season. And, having tasted delicious caviar once, you will cook it more than once!
Ingredients for Eggplant Caviar:
- 3 large or 5 small blue ones;
- 1 medium onion;
- 2 large, ripe tomatoes;
- Salt - 0.5 tsp or to taste;
- Freshly ground black pepper - 1/6 tsp;
- Unrefined sunflower oil - 2-3 tbsp.
How to cook eggplant caviar?
Eggplant for caviar can be prepared in two ways: boil or bake.
In the first case, boil blue in boiling salted water for about 30 minutes, until soft. We drain the broth and immediately fill the eggplants with cold water, so that later they can be easily peeled. We catch the blue ones in the water, put them in a row on a kitchen board, cover them with another plate from above and put them under the press, loading them on top with something heavy, for example, a pot of water, for 2-3 hours, until the excess liquid drains. Then remove the tails and remove the upper, thin layer of the peel.
The second option is simpler: wash the washed eggplant tightly in baking foil. It turns out very interesting "silver eggplant"! We put them in the oven, heated to 200 ºС. Bake until soft, about 25-30 minutes. Letting it cool, unfold the baked eggplants and clean them from the tails and thin skin.
We chop the eggplant on the board with a wide knife to a pasty state.
And we shift the preparation for caviar in a salad bowl.
Peel the onions and cut them into cubes, as small as possible.
Add the chopped onion to the blue ones.
We prepare tomatoes for caviar, as for gazpacho: after washing them and making cross-shaped incisions from below, pour the tomatoes with boiling water for 3-4 minutes. Then, pouring hot water, doused with cold - and the peel is easily removed.
We chop tomatoes, like earlier eggplant. If you take strong tomatoes, you will get pieces, not mashed potatoes. Therefore, if you want caviar of a more uniform consistency, it is better to take very ripe, soft tomatoes, or not chop the flesh, but grate it with a coarse grater.
Add the tomato mass to the eggplant and onion, mix.
Salt and pepper the eggplant caviar, mix again - be sure to season with oil. If you first add the oil, and then the spices, the oil film will prevent the vegetables from combining with the spices, and it will constantly appear that the caviar is under-salted and under-peeled. Therefore, first we add salt and pepper, having mixed, we taste and, if it suits you, we fill with vegetable oil.
I recommend using "fried" sunflower oil, it is very fragrant, fragrant, caviar with it turns out tastier. If you like olive - you can try this option, taking unrefined oil of the first cold extraction.
Mix again, and the delicious eggplant caviar is ready! It can be served as an appetizer to side dishes of potatoes, cereals, pasta and meat dishes, or you can eat just with bread. Or a little fried bread and put caviar on a bruschetta - with eggplant paste we get excellent Italian sandwiches!